Economical and sustainable: learn how to prepare a tuna marinade

Without a doubt, this dish is one of the most representative classics of the Peruvian cookbook. It would be a sin not to cook this delicious tuna marinade with a recipe as easy and quick as the one he gives us. Yo Madre’s Recipes.

Here the magic formula:

Ingredients:

• 1 kilo of bonito fish in fillets
• 4 red onions
• 1 yellow pepper
• 6 tablespoons ground red pepper
• 4 tablespoons ground yellow pepper
• 2 bay leaves
• 2 cloves
• 1/2 cup of fish broth
• 1 pinch of sugar
• 6 tablespoons of red vinegar
• 1 1/2 teaspoons of pepper
• 1 1/2 teaspoons cumin
• 1/2 teaspoon oregano
• Salt to taste
• Bread crumbs
• Vegetable oil

preparation:

Season the fish fillets with a teaspoon of pepper, another of cumin and salt to taste. Then pass them, one by one, through breadcrumbs (you can use flour) and fry them in very hot oil. Booking. Cut the onions — julienne and thick type — and the yellow pepper into thin strips. Season with oregano and remaining pepper and cumin; give it a pinch of salt. Place a splash of oil in a frying pan over low heat and, once hot, sauté the onion with the chili for about 3 minutes. Then remove and reserve.

In that same hot oil add the red pepper, the yellow pepper, the bay leaves and the cloves; let it brown for about 4 minutes, moving constantly. Then, you add the fish broth; if you don’t have this broth, you can use a fish seasoning dissolved in water. In the first boil add the onion that you had reserved, along with the vinegar and sugar. Let it cook for a couple of minutes more so that all the flavors integrate. Taste the flavor and remove from heat. Place the fried fish in a bowl and pour the recent preparation on top. Let it rest for about 30 minutes so that the fish takes on a good flavor.